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Sunday, 3 March 2013

Steamed fish

" A subtle steam fish recipe, which I make, whenever I am sure that my fish is really really fresh. Its light and the juices are so yummy that we have to portion them out equally to avoid any friction. Best eaten with steamed or boiled rice accompanied with stir fried vegetables"

Ingredients:

  • 1/2 kg fish whole (or Fillets)
  • 1 tsp sesame oil
  • 2 tbsp light soya sauce
  • 1 spring onion (Green and white)
  • 1 1/2 inc piece of ginger
  • 2 red chillies
  • 2 tbsp soya sauce (Dark or light)
  • 2 tbsp rice wine

Method: 

  1. If you are using whole fish, scour the fish on 1 side making 3 diagonal cuts and a pocket on the other side
  2.  Make a marinade of salt, sesame oil and the 2 tbsp of light soya sauce and marinate the fish for 30 minutes
  3. Finely shread the spring onion,ginger and the red chilly
  4. In the plate which you are going to use for steaming, layer some of the spring onion,ginger and red chilly mixture, place the marinated fish over it
  5. Divide the remaining spring onion,ginger and red chilly mixture, stuffing some in the pockets and the balance on top of the fish
  6. Mix together the 2 tbsp soya sauce and 2 tbsp rice wine with the left over marinade and pour over the fish
  7. Steam the fish on medium heat preferably in a bamboo steamer, for 7-10 minutes till done

Notes:

  • Use any small sized fish, so that the fish is flavoured well ( grouper, red snapper, pomfret all work well)
  • Make this fish recipe only if you have fresh fish
  • You could use 2 bamboo steamers, one on top of the other, if the fish quantity does not fit in one layer. Do switch the steamers, upper one down and vice-versa half way through cooking time